White Bean Chicken Stew with Spinach and Squash
- 3 cups cooked chicken, (we use roasted chicken)
- 8 cups water
- 2 cups chicken broth or stock, low salt
- 3 cups butternut squash, peeled and cut into ¾ cubes
- 1 large red bell pepper, cut into medium chunked
- 2 stalks celery, medium chop
- 3 medium carrots, sliced
- 1 large onion, medium chunks
- 1½ tablespoons minced garlic
- 1 15 ounce can diced tomatoes, not drained
- 1 15 ounce can sweet corn, not drained
- 2 15 ounce cans, cannellini beans, not drained
- 1 9 ounce bag washed baby spinach, rough chop
- 2 tablespoons canola oil
- 4 teaspoons paprika
- 2 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon dried basil
- Salt and pepper
- In a large stock pot over medium/high heat warn the canola oil.
- Add the red pepper, onion, celery, carrots and ½ teaspoon salt; Sauté for about 6 minutes.
- Add the garlic and spices and sauté for 1 minute longer.
- Add the water, broth, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a low boil.
- Add the squash and reduce heat to a simmer. Cook, stirring often, for 15 minutes. Check for seasoning. You can add more salt and/or pepper if needed.
- Add the beans, chicken, tomatoes, and corn. Return to a light simmer, cover and cook for 15 minutes to blend flavors, stirring occasionally.
- Remove from heat and add the spinach. Stir until the spinach completely wilts.
Pictures From Us Cooking This Stew
We used roaster chicken for this recipe, but you could use leftover turkey, or cook up a couple of chicken breast and shread they.
In a large soup kettel over medium high heat, add 2 tablespoons canola oil. Add the bell peppers, carrots, onions, celery and 1/2 teaspon kosher salt. Soften veggies for about 6 minutes.
Add the garlic and spices.
Cook for 1 minute longer.
Add the water, broth, squash, 1/4 teaspoon of both salt and pepper. Bring to a simmer. Simmer for 15 minutes.
Add the beans, chicken, tomatoes, and corn. Return to a simmer, cover and cook for 15 more minutes, stirring often.
Remove from heat and add the spinach. Stir until the spinach completely wilts.
We served ours with some fresh crusty bread.
Cooked By Tom Corliss:
About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook